Escalloped Corn
Elevate your side dish game with this comforting and classic Escalloped Corn recipe—a timeless favorite perfect for family dinners, potlucks, and holiday gatherings. Made with sweet corn kernels enveloped in a rich, creamy custard of eggs and milk, this dish is topped with buttery breadcrumbs that bake into a golden, crunchy crust. Optional shredded cheddar cheese adds a delightful layer of gooey indulgence, while finely minced onion enhances the savory flavor profile. Ready in just an hour with simple pantry staples, this crowd-pleaser is effortlessly customizable and pairs beautifully with roasted meats or hearty casseroles. Whether you're serving it as a Thanksgiving side or a weeknight treat, Escalloped Corn brings warmth and satisfaction to any table.
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Recipe Information
Ingredients
- 3 cups corn kernels (fresh, canned, or frozen)
- 2 large eggs
- 1.5 cups milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup onion (finely minced)
- 2 tablespoons unsalted butter (melted)
- 0.5 cup breadcrumbs (unseasoned)
- 0.5 cup cheddar cheese (shredded, optional)
- 1 teaspoon butter (for greasing the baking dish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 1.5-quart baking dish with butter.
If using frozen corn, thaw it completely and drain any excess water. If using canned corn, drain it thoroughly.
In a large mixing bowl, whisk together the eggs, milk, sugar, salt, black pepper, and minced onion until well combined.
Stir the corn kernels into the egg mixture, ensuring they are evenly distributed.
Pour the mixture into the prepared baking dish, spreading it out evenly.
If using cheddar cheese, sprinkle it evenly over the top of the corn mixture for a cheesy layer.
In a small bowl, combine the melted butter with the breadcrumbs until the mixture is well-coated.
Sprinkle the buttered breadcrumbs evenly over the top of the corn mixture (and cheese, if added).
Place the baking dish in the oven and bake for 40–45 minutes, or until the custard is set and the top is golden brown.
Remove from the oven and let the escalloped corn rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 508 mg | 22% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 12.1 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 156 mg | 12% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 380 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
